Bread Baking (sourdough)

[bad dancer]

Where does a friendless plebe get a bit of starter?


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Have you tried just making your own ? It is just flour and water. And of course, time.

[sb]

Most bakeries will gift you a small starter amount.

Just ask.

[sb]

Most bakeries will gift you a small starter amount.

Just ask.

[old goat]

The traditional way to get starter is from a friend. Mine is from a deli where I'm a regular.

[sb]

Most bakeries will gift you a small starter amount.

Just ask.

[old goat]

AI has taken over TGR--the posts are replicating, the posts that replicate the fastest will crowd out the others until all of TGR will be one post repeated millions of times.

[jm2e]

AI has taken over TGR--the posts are replicating, the posts that replicate the fastest will crowd out the others until all of TGR will be one post repeated millions of times.

Sounds like an analogy for sourdough starter.


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[old goat]

Sounds like an analogy for sourdough starter.


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That's funny. I was thinking the same thing when I wrote that.

[jm2e]

Bread bags?
It takes me about a week to go through a loaf by myself. Countertop makes dry. Plastic makes mold.


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[skaredshtles]

Bread bags?
It takes me about a week to go through a loaf by myself. Countertop makes dry. Plastic makes mold.

TBH I've taken to only making as much as will be eaten in a day or two. One of the nice things about baking your own - you can just bake less.

Either that or get a breadbox for the counter.

[jm2e]

Finally made it to one of the few actual local bakeries today before they closed. Definitely not giving away free starter, or levain, or anything. But they did sell me a sourdough ball for $7 bucks.
Pulled off 50g to attempt to nurture into something starter like over the next few days. Threw the rest in the oven. Like the plebe I am; I asked ChatGPT what to do. 450F x20 min with a water dish underneath. Followed by 20 min at 425F without the water. No iron. No ceramics. Just a cookie sheet with some canola on it.
Turned out waaaay better than expected. Not really sour, which wife liked. Crust was great.



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[old goat]

I've removed tumors that looked better than that--but how it tastes is all that matters. (All of us who have had a pizza stick to the peel swear by that.)

[riser4]

Thing #2 has experimented with making his own starter from scratch. It usually ends with me scrubbing something black and moldy out of the back of the fridge. Rinse, lather, repeat.

[riser4]

I've removed tumors that looked better than that--but how it tastes is all that matters. (All of us who have had a pizza stick to the peel swear by that.)

How did the tumors taste? That's the real test.

[skaredshtles]

Finally made it to one of the few actual local bakeries today before they closed. Definitely not giving away free starter, or levain, or anything.

That's disappointing. All you need is like a tablespoon...

[old goat]

go to a jam band show, find some girl with hairy legs and armpits and tell her you'd like to try her starter. Whatever else you do with her we don't need to hear
. (Protip--works for making yoghurt at home too.)

[riser4]

go to a jam band show, find some girl with hairy legs and armpits and tell her you'd like to try her starter. Whatever else you do with her we don't need to hear
. (Protip--works for making yoghurt at home too.)

I spit my tea out my nose. You gotta warn a brother.

[jm2e]

That's disappointing. All you need is like a tablespoon...

Yea, but the loaf I made with zero shits of commitment turned out really tasty. So the resultant boost to my enthusiasm is a win.


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[jm2e]

Anyone have a basic sourdough recipe/routine for someone who actually goes to work and can’t pop back into the kitchen throughout the day?


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[old goat]

Feed starter in the morning. Go to work.
Make levain (starter, water, part of flour) in the evening. Leave out of the fridge.
Next evening add salt and rest of flour. Do hourly stretch and folds for four hours, then refrigerate.
Next morning if you're home or next eve if you have to work take out of fridge, let rise, bake. The rise will take 4-5 hours at room temp, less if you have someplace warm.

I've made SD bread using all kinds of schedules and it doesn't seem to matter as long as basic principles are understood.

[ripvw]

Feed starter in the morning. Aim for starter volume around 20% of total flour volume of your batch. After work make dough. Stretch and fold periodically through the evening. Depending on room temperature, typically takes between 5-7 hours to ferment out. Shape dough before bed and pop in the fridge. I put mine directly in a basket inside of a big plastic ziplock bag.
Either bake early the next day before work or let it ride in the fridge for the day and bake that evening.

[ripvw]

My standard two loaf recipe:
1100 grams bread four
850ish grams water
220g fed starter
22g fine sea salt

Makes two roughly 1000 gram loaves.

[ripvw]

[DLD in UT]

ripvw those look great. Do you bake just on a stone in oven? I have tended to keep my loaves round or slightly oval so I can use a Dutch oven.

I messed around with rye a bit back during the pandemic. Just scored a bag of medium rye from friends moving away so trying some recipes from The Rye Baker. Created a rye starter from my regular wheat starter. Made a polish rye with yogurt the other day that was ok. I should have added more water and should have let it proof longer. That’s the game with rye; proof enough but not too much otherwise it collapses as you try to move it.

This morning was the Old Milwaukee Rye with molasses and caraway. Came out great. Looking forward to my sandwich at lunch!



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[sb]

Nice!